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Black Bean and Cabbage Stew from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain

  • Serves: 6



  1. Heat oil in a large saucepan.
  2. Add onion and leek and sauté for 3 minutes.
  3. Add garlic and paprika and continue to sauté for 2 minutes.
  4. Add marjoram or thyme, potatoes, beans, vegetable stock and bring to a boil.
  5. Reduce heat, cover and simmer for 10 minutes or until potatoes are cooked through.
  6. Add cabbage or scallions and season to taste with salt and pepper.
  7. Simmer for 5 minutes.